ES2804909A1 - Method of making gachamiga in two stages - Google Patents

Abstract

Industrial method of making gachamiga that facilitates its cooking and approximately halves the preparation time of this traditional Spanish food, by means of the preparation, in a first stage, of a semi-finished liquid mixture that contains the basic ingredients of the recipe (oil, flour, water and other optional ingredients) and that is kept in a refrigerated or frozen container until the moment in which said liquid mixture is cooked to obtain the gachamiga ready for consumption.

Description

DESCRIPTION

Method of making gachamiga in two stages

Technical sector

The present invention is part of the food industry in the field of methods for preparing and preserving ready-made and semi-prepared meals.

Background of the invention

Gachamiga, also called gachasmigas, is a traditional dish from the southeast of Spain, consisting of a kind of gacha, made with a mass of flour, water, oil and other additional flavoring ingredients, such as salt, garlic, possible spices, sausages, etc. .

It is usually made in large pans, called gachamigueras, where they are previously fried in oil, preferably olive, a few cloves of garlic along with other possible accompaniment ingredients, generally sausage or pork belly, although, depending on the geographical area, also You can add ribs, Señora, anchovies or sardines or other ingredients. Subsequently, these ingredients are removed from the pan and flour is added to the fried oil until both ingredients are mixed together, adding flour to the oil until they form a thick and whitish dough. Next, pour in water little by little and mix everything well, taking care to undo the lumps until the paste formed by the oil, the flour and the water adopts a liquid, uniform texture without lumps. Once the thick liquid mass is obtained, it will have to be stirred continuously with a shovel while cooking, to avoid sticking. When the water evaporates and the pasta begins to have a uniform and consistent appearance, the garlic is added and, where appropriate, the sausage or other accompanying ingredients (Señora, ribs, sardines, etc.) to mix with the porridge, stirring briskly until the batter is thick like a potato omelette, taking care to avoid sticking or burning around the edges. As with the potato omelette, it must be turned over so that it is made on both sides.

The preparation of this simple but laborious dish is a strenuous work of arms, because, depending on the portions to be prepared, its preparation can last from 40 minutes to about 2 hours, requiring a continuous and powerful movement of the pan that does not all people can perform.

In our current society, the type of food consumed at home and its preparation methods are highly conditioned by the need to simplify and save time that consumers have due to changes in the societies of the developed world such as the incorporation of the women to work, little time for housework, among others.

This explains the boom in the industry of preparing ready-to-eat and semi-prepared dishes, which require quick and easy preparation before consumption, as well as the proliferation of businesses that produce ready-to-go meals.

In this sense, the gachamiga is not an exception, there are bars, restaurants and food houses that prepare and sell them to their customers for their consumption on the premises or outside of it, freeing them from their laborious process of elaboration due to the effort that carries.

There are also references to companies dedicated to the preparation of prepared dishes that have sold frozen gachamiga, although we are currently not aware that this option is available to consumers in Spain, and, in fact, the Internet search through Google for "buy frozen gachamiga ”has not found any results.

In any case, no experience of making gachamiga following a method other than the traditional one for this food is known on a commercial or industrial scale, therefore, there is no gachamiga-making method that proposes the current state of the art. preparation of a semi-finished liquid mixture that allows a much faster subsequent cooking and with less effort.

Explanation of the invention

This invention describes a method of preparing gachamiga characterized by having a first stage of prior preparation of a liquid mixture that contains the main ingredients of the recipe (oil, flour, water and salt) in the appropriate proportions for the recipe and that is It keeps packed until the moment it is decided to cook it for the final elaboration of this traditional dish.

The preparation of the liquid mixture begins in the same way as with the traditional method: sautéing garlic in oil in a pan. Once the garlic is fried, they are removed from the frying pan and the heating stops.

Next, the sautéed oil is mixed with the appropriate amounts of flour and water until a complete and homogeneous mixture is obtained. For this, an industrial mixer or other equivalent mixing element is used. Salt, spices or other additional ingredients can be added to the mixture depending on the customization of the recipe you want.

The liquid mixture prepared in this way is then packaged in a glass bottle or any other container to allow its conservation, distribution and sale.

In the event that the cooking and final preparation of the gachamiga is planned within a period of a few days, the liquid mixture thus packaged can be kept in the cooking environment and refrigerated for immediate use at the time of cooking.

When a longer shelf life is required, the liquid mixture can be frozen indefinitely. Obviously requiring prior defrosting at the time of use for the final preparation of the gachamiga.

For the preparation of the gachamiga with this new method, first the garlic is fried with very little oil and, where appropriate, the other possible accompanying ingredients, these are separated from the pan and then the mixture is poured into it liquid packed, stirring with a shovel so that the ingredients do not stick to the pan until the water and the dough thicken evaporate, at which time the previously fried garlic and, if applicable, the rest of the fried ingredients are added with the garlic, and continue stirring with the shovel until the dough has a texture like a potato omelette, turning it so that it is done on both sides.

With this method it is possible to reduce the cooking time of the gachamiga, approximately, to half the time used in the traditional recipe.

Preferred embodiment of the invention

In this case, the object of the invention being a very simple concept clearly described in the previous explanation, its perfect understanding does not require the description of any preferred embodiment of the invention other than what is properly described in the previous explanation.

Claims (3)

1. Industrial method of preparing gachamiga characterized by having a first stage of previous preparation of a liquid mixture that contains the main ingredients of the recipe (oil, flour, water and other possible ingredients) in the appropriate proportions for the recipe and that is It keeps packed until the moment it is decided to cook it for the final elaboration of this traditional dish. 2. Method of preparing gachamiga according to claim 1 characterized in that the preservation of the liquid mixture is carried out in the refrigerator to be consumed in a relatively short period of time. 3. Method of preparing gachamiga according to claim 1, characterized in that the liquid mixture is kept frozen to be consumed after a long period of time.